Tuesday, October 21, 2008

Beef Bourgignone

2 1/2 lbs boned chuck roast, 2" thick
2-3 tbs. oil
6 slices bacon
1 can beef broth
1 1/4 Cups water
1/2 C dry red wine Or 1/2 C additional water
2 large garlic cloves, minced
1 large bay leaf
1/2 lb small white onions (8)
8-10 carrots, cut diagonally into 1 inch slices
1/2 lb sliced fresh mushrooms or 1 4 oz can
2 Tbs flour

Cut chuck in 1 1/2 inch cubes, brown, pour off fat. Sprinkle with salt & pepper. Add soup, 1 cup water, wine (or additional water), garlic, bay leaf. Cover, simmer 1 hour. Add onions, carrots and mushrooms. Simmer 1 hr. Remove bay leaf. To thicken, gradually blend 1/4 c water with flour. Push meat & vegetables to the side, slowly stir flour mixture into sauce. Cook, stirring til thickened. 4 servings. May serve over noodles or slices of toasted french bread.